Chinese eggplant stew

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 tbsp cornstarch
• 200 g chicken, pork or vegetarian without meat
• 4 garlic cloves
• 2 pieces of ginger root, each approx. 2 – 3 cm
• 1 chili pepper(s)
• 1 tsp bean paste (chili bean paste)
• 1 tsp salt
• ½ tsp chicken broth powder or vegetable broth powder
• 1 ½ tbsp sugar
• 3 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 3 tbsp black rice vinegar
• 2 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

very typically Asian

First, chop the eggplants into small pieces, preferably starting from the rounded side, using a rotating motion to ensure some of the skin remains on each piece. Soak the eggplants in salted water (1-2 teaspoons of salt) for about 15 minutes before cooking. In the meantime, chop the meat very finely, almost like minced meat. Tip: Alternatively, you can use pork. For vegetarians, the meat can be omitted. Finely chop the garlic cloves, ginger, and chili. Note: This dish calls for a lot of garlic, and it tastes less garlicky than you’d expect. For the sauce: Place all ingredients except the cornstarch in a bowl and stir. Mix the cornstarch with a glass of cold water and stir into the sauce. Remove the eggplants from the water, sprinkle with 2 tablespoons of cornstarch, and stir well. Fry the eggplants in a hot wok or frying pan with plenty of oil until nicely browned. Alternatively, you can deep-fry them. Remove the eggplants from the wok/pan. Now fry the garlic, ginger, and chili in a little oil and add the spicy chili bean paste. Then add the meat and fry until cooked through. Then deglaze everything with the sauce, bring to a boil, and finally add the eggplant. Stir everything well and serve with Asian rice.